Amarantha Leaves-Thotakura Pulusu

by VaishnaviLakshmi
Amaranth leaves curry in tamarind sauce
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Votes: 1
Rating: 4
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Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
  • Amaranth (finely chopped)(Thotakura) - 4 cups
  • Tamarind(Puli) pulp extracted from 1 lemon sized ball -
  • Salt - 2 tsp
  • Green chillies - 6 nos
  • Onion(small) - 1 no
  • Roasted peanuts powder - 4 tbsp
  • Oil - 2 tsp
For seasoning:-
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
  • Amaranth (finely chopped)(Thotakura) - 4 cups
  • Tamarind(Puli) pulp extracted from 1 lemon sized ball -
  • Salt - 2 tsp
  • Green chillies - 6 nos
  • Onion(small) - 1 no
  • Roasted peanuts powder - 4 tbsp
  • Oil - 2 tsp
For seasoning:-
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. If the amaranth leaves are tender, u dont have to cook or boil, or else boil the washed and chopped amaranth leaves till done in pressure cooker.
  2. Heat oil and in a pan on high flame.
  3. Fry the onions and green chillies for 2 - 3 mins.
  4. Add the amaranth leaves and cook for 3 - 4 mins.
  5. Add the tamarind juice and little water, salt, turmeric and cook covered on medium flame until the water is half evaportated.
  6. Open the lid, change the flame to medium high and add the ground roasted peanuts powder and stir well.
  7. :- Make sure that there are no crumbles.
  8. Switch off the stove.
  9. Heat oil in another pan or kadai.
  10. Splutter mustard seeds.
  11. Add cumin, garlic cloves, black gram, curry leaves and red chillies and pour the cooked amaranth curry in this seasoning pan.
  12. Close the lid immediately and switch off the stove and leave the curry aside for 30 mins.
  13. Open the lid, mix well and serve.
  14. :- It would taste better after 4-5 hours.
  15. :- In india, we get tender amaranth/thorakura, but here in USA, we don`t get that tender here. So I pressure cook the leaves.
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